There are so many different ways to make enchiladas and it took me years to find a really good recipe that my family enjoys. I tend to go with more of a casserole route instead of rolling each individual one. This is mainly due to the fact that I have 2 little boys and don’t really have the time to stand around rolling them. Either way is delicious but a casserole is easier in my opinion.
Green Chile Chicken Enchiladas
An easier take on traditional rolled enchiladas
- 4 cups cooked and shredded chicken (I usually just boil it and then shred)
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 12 corn tortillas
- 1 (4 oz) can diced green chiles
- 1 can cream of chicken soup
- 1 cup sour cream
- 2/3 cup half & half or milk
- 3 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Spray a 9 x 13 casserole dish with cooking spray.
In a bowl, combine shredded chicken, onion powder, garlic powder and pepper. Mix well.
In a separate bowl, mix green chiles, cream of chicken soup, sour cream and half & half.
Line bottom of casserole dish with 6 corn tortillas. Spread half the chicken mixture over the tortillas. Then spread half the soup mixture over the chicken. Last, spread half the cheese over the soup mixture. Repeat with rest of ingredients.
Bake for 30-40 minutes or until cheese is hot and slightly browned.
Let stand 15-20 minutes before serving.